I took a few days off running, hoping I could straighten out my GI issues. My tummy was feeling quite a bit better by yesterday (I’m back off the dairy – yay!), so I went back to the gym at lunch for an easy 3 miles. Like clockwork, as soon as I hit 1 mile my stomach cramped up and I had to go running (no pun intended) for the bathroom. After that I was fine and finished my run with no further dilemmas.
Today was basically a repeat. Ran 1 mile, ran to the bathroom, then back on the treadmill for another couple miles of speedwork (.2 increases every 1/2 mile).
Both yesterday and today I had a banana and peanut butter pre-run. Yesterday the banana was with cream of wheat (for breakfast) and then I had a tablespoon of peanut butter right before I went to the gym. This morning was a sliced banana with peanut butter, and nothing right before going to the gym. I would try not eating anything pre-run, but I don’t go to the gym until after 2pm and I can’t go that long without eating something.
Anyways, on to the recipe!
- 8oz diced red onion
- 8oz diced celery
- small head of cauliflower, chopped
- 12oz fresh brussels sprouts, chopped/shredded
- 1 jalapeno, seeded and diced
- 4oz shredded carrots
- 3 cups vegetable broth (I use Swanson’s Thai Ginger infused veg broth- YUM!)
- 1 can (13.25oz) light coconut milk
- 1/2 cup peanut butter
- 4 Tbsp low sodium soy sauce
- 1 Tbsp ginger (fresh, minced, ground- whatever you choose)
- 1 Tbsp garlic (same as above)
- 1 Tbsp lemongrass (or lemon juice if you can’t find lemongrass)
- In a large soup pot saute all the veggies in 1 cup of the broth over medium-high heat, until soft (about 15 minutes)
- Add everything else and mix well
- Reduce heat to medium-low, cover, and let cook for about 15 minutes.
- You can either stop here and serve, or if you’re a “texture” person like me, take an immersion blender to it and blend until somewhat smooth. If you don’t have an immersion blender you could put it in a food processor and grind it up that way too :)
- I like to top it with cilantro and Thai ginger spice
Nutrition info (makes 12 heaping cup servings):
2 thoughts on “Thai Soup recipe, and some Running rambling with TMI”
This sounds great – I love Thai food and there are lots of good veggies in here :)
I recently bought the Thai curry paste on a whim (small jar with red paste) and it works great in Thai recipes – not too spicy. Just wanted to throw that out there in case you were interested.
Ahh, thanks. I actually have a jar of that stuff and forgot all about it! This Thai-style stuff is growing on me, but I still prefer Tex-Mexish over anything else. You’re right though- this is a great way to get tons of veggies in!